Dr.Muhammad Shahnawaz

DS

Designation:

Phone:

Email: dr.shahnawaz@kiu.edu.pk

Status:

Qualification

  • PhD.Food Science & Technology Sindh Agriculture University Tandojam, Pakistan
  • M. Phill Food Science & Technology NWFP Agricultural University Peshawar, Pakistan
  • BSc.(Hons) Food Science & technology NWFP Agricultural University Peshawar, Pakistan
  • HSSC Biological Scieces Government Degree College Malir, Karachi, Pakistan
  • SSC Sciences Federal Govt. Muslim Bys High School Azizabad, Karachi, Pakistan

Experience

  • Associate professor/Chairman Department of Food Sciences Technology, Karakoram International University, Gilgit, Pakistan
  • Assistant professor Department of Food Science and Technology, Karakoram International University, Gilgit, Pakistan
  • Scientific Officer/Co-Project Director Pakistan Council of Scientific and Industrial Research, Ministry of Science & Technology, Government of Pakistan
  • Scientific Officer/Co-Project Director Pakistan Council of Scientific and Industrial Research, Ministry of Science & Technology, Government of Pakistan
  • Country Director Country Office Afghanistan under Global Relief Foundation, USA
  • Consultant Food Technologist Aga Khan Rural Support Program Chitral, KPK, Pakistan
  • Research Officer Agricultural Research System, Chitral Area Development Project, Government of KPK, Pakistan

Publications

  • ). Effect of selected food additives on phytic acid content of soybean during soaking. , 1. M. Shahnawaz, A. Zeb and T.U. Khan. (2004). Effect of selected food additives on phytic acid content of soybean during soaking. Pak. J. Sci. Ind. Res. Pakistan Council for Scientific and Industrial Research, Karachi, Pakistan. 47(2)146-152. HEC recognized “Y” category journal
  • Development of value added sea-buckthorn jam blended with prominent local fruits of northern Pakistan, 2. M. Shahnawaz, T.U. Khan and M. Tariq. (2004). Development of value added sea-buckthorn jam blended with prominent local fruits of northern Pakistan. Sarhad J. Agric. 20(4), 643-650. HEC recognized “Y” category journal.
  • Impact of food ingredients as pretreatment on sun dried and dehydrated apple and apricot., M. Shahnawaz, T.U. Khan and M. Tariq. (2004). Impact of food ingredients as pretreatment on sun dried and dehydrated apple and apricot. Sarhad J. Agric. 20(3), 459-464. HEC recognized “Y” category journal.
  • Performance evaluation of optimum doses of sulfuring and sulphiting in dried apricot to minimize the effect of stringency, M. Shahnawaz, T.U. Khan and M. Tariq. (2005). Performance evaluation of optimum doses of sulfuring and sulphiting in dried apricot to minimize the effect of stringency. Sarhad J. Agric. 21(2), 247-250. HEC recognized “Y” category journal.
  • Determination of yield and fruit characteristics of various Baltistan dried apricot cultivars, M. Shahnawaz and T.U. Khan. (2005). Determination of yield and fruit characteristics of various Baltistan dried apricot cultivars. Pak. J. Food Sci. 15(3-4), 47-50. HEC recognized “Z” category journal.
  • Influence of NaCl and NaHCO3 on reduction of Phytic acid in red kidney bean, M. Shahnawaz and T.U. Khan. (2007). Influence of NaCl and NaHCO3 on reduction of Phytic acid in red kidney bean. Sci. Technol and Devlop. Pakistan Council for Science and Technology. 26(1), 54-60. HEC recognized journal. HEC recognized “Y” category journal.
  • Study on off coloring of jamun fruit products during storage, M. Shahnawaz and S.A. Sheikh. (2008). Study on off coloring of jamun fruit products during storage. J. Agri. Res. 46(1), 77-82. HEC recognized “Y” category journal
  • ). Study on shelf life of stored jamun fruit products by monitoring microbial growth and sensorial excellence, M. Shahnawaz and S.A. Sheikh. (2008). Study on shelf life of stored jamun fruit products by monitoring microbial growth and sensorial excellence. J. Agric. Res. 46 (4), 379-388. HEC recognized journal.
  • ). Analytical description on stickiness, shelf life and color of Jamun , M. Shahnawaz and S.A. Sheikh. (2008). Analytical description on stickiness, shelf life and color of Jamun (Eugenia jambolana) powder. J. of Agric. Agricl. Engg. and Vet. Sci. 24(1); 41-47. HEC recognized “Y” category journal.
  • Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures, D. K. Lohano, S. A. Sheikh and M. Shahnawaz (2010). Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures. Pak. J. Nutri. 9(3): 279-283. HEC recognized “Y” category journal.
  • Determination of nutritive values of Jamun (Eugenia jambolana) fruit products, M. Shahnawaz and S.A. Sheikh and S.M. Nizamani. (2009). Determination of nutritive values of Jamun (Eugenia jambolana) fruit products. Pak. J. Nutri. 8(1), 234-239. HEC recognized “Y” category journal
  • Effect of heat stress on fatty acid composition in cotton seedling roots, S.A. Sheikh, M. Shahnawaz and Shela Buloch. (2010). Effect of heat stress on fatty acid composition in cotton seedling roots. Sarhad J. Agric. Vol. 26, No. 1, pp. 19-24. HEC recognized “Y” category journal.
  • Effect of heat stress on fatty acid composition in cotton seedling roots, S.A. Sheikh, M. Shahnawaz and Shela Buloch. (2010). Effect of heat stress on fatty acid composition in cotton seedling roots. Sarhad J. Agric. Vol. 26, No. 1, pp. 19-24. HEC recognized “Y” category journal.
  • Effect of water logging on fatty acid composition in cotton (Gossipium Hirsutum L.) seedling roots., S.A. Sheikh, M. Shahnawaz and Shela Buloch. (2010). Effect of water logging on fatty acid composition in cotton (Gossipium Hirsutum L.) seedling roots. J. Agric., Agril. Engg., Vet. Sci. 26(2): 1-10. HEC recognized journal.
  • Physicochemical Characteristics of Jamun fruit, M. Shahnawaz and S.A. Sheikh. (2011). Physicochemical Characteristics of Jamun fruit. J. Hort. and Forestry, Vol. 3(10) Pp.301-306. International journal.
  • Analysis of Viscosity of Jamun fruit juice, squash and jam at different compositions to ensure the suitability of processing application., M. Shahnawaz and S.A. Sheikh. (2011). Analysis of Viscosity of Jamun fruit juice, squash and jam at different compositions to ensure the suitability of processing application. Inter. J. Plant Physiology and Biochemistry. Vol. 3(5) pp. 89-94. Also available online at http://www.academicjournals.org/ijppb. International journal.
  • Phenolic contents and Antioxidants activities in Jamun fruit (Euginia Jambolana) products., M. Shahnawaz and S.A. Sheikh. (2011). Phenolic contents and Antioxidants activities in Jamun fruit (Euginia Jambolana) products. J. Pharmacy and Nutri. Sciences, University of Karachi, Pakistan. 1: 41-47. HEC recognized journal with impact factor 1.103.
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